Every year when I make this casserole, I wonder why I only make it on Thanksgiving. My family loves it. It's not all that complicated. Why isn't it in my semi-regular meal rotation?
This is the year I will make this more than once. It just makes sense.
This particular recipe is exquisitely delicious because it uses fresh green beans and everything is made from scratch. It requires a bit more effort than dumping a few cans into a casserole dish, but it is well worth the extra time.
And it doesn't really take all that long.
The crispy onions were the most surprisingly successful element to this dish considering they don't contain any grain. They don't crisp up quite as much as regular flour, but they do have a satisfying crunch and the flavor is great. My husband really couldn't tell the difference.
This recipe generously serves four, so I will likely triple it on the day of Thanksgiving so there might be a chance of leftovers. If you want to make this a few days ahead of time, I would wait to top it with the onions until you warm it to serve.
Grain-free Green Bean CasseroleAdapted from Peace, Love, Low Carb
- 1 lb. green beans, washed, trimmed, and halved
- 1/2 of a small onion, sliced thin
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 2 tablespoons butter
- 8 oz. mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 cup chicken stock
- 1/2 cup cream
- 1/2 cup parmesan, grated
- Preheat the oven to 400 degrees.
- Bring a large pot of water to a boil. Add in the green beans and cook for about 5 minutes.
- While the green beans are boiling, prepare a large ice water bath.
- As soon the 5 minutes are up, remove the green beans with a slotted spoon and immediately shock them in the ice bath to stop the cooking. Drain and set aside.
- In a medium bowl, combine almond flour, salt, pepper, and sliced onions. Toss to coat.
- Warm the olive oil over medium heat in a large skillet.
- Fry the onions in small batches until brown and crispy. Remove to a paper towel-lined plate to drain.
- In an oven-proof skillet, melt the butter, then add in mushrooms and garlic. Simmer until the mushrooms are tender, about 5 minutes.
- Add in the chicken stock and cream. Simmer for an additional 5 minutes or until the sauce is thickened slightly.
- Slowly stir in the parmesan until it is all combined. Add in the green beans and mix thoroughly.
- Top with the crispy onions and bake in the oven for 15 minutes.